Cottage Cheese Noodle Kugel

This cottage cheese noodle kugel is the old-school kugel made by countless Old World bubbes, with the New World addition of a cornflake crumb topping. It is a great brunch or post Yom-Kippur breakfast dish, served with bagels, lox, and spreads. It is also ideal during the Nine Days, when vegetarian menus rule, or on Shavuot or Hanukkah when there is a tradition to eat dairy foods.

What You'll Need

16 ounces/400 grams wide egg noodles

1/2 stick/50 grams butter, melted

16 ounces/500 grams cottage cheese

16 ounces/500 grams sour cream or Israeli white cheese (gvinalevana)

4 large eggs, lightly beaten

3/4 cup sugar (divided)

2 tablespoons pure vanilla extract

1 1/2 cups cornflakes, crushed

2 teaspoons cinnamon

Optional: 1/4 cup golden raisins (for extra sweetness).

How to Make It

Preheat the oven to 350 F (180 C). Butter a 9- by 13-inch baking dish that is 2 inches deep.

Bring a large pot of water to a boil. Add the noodles and cook according to package directions until al dente, about 5 to 7 minutes. Drain and rinse with cold water.

Place the noodles in a large bowl. Add the melted butter, cottage cheese, sour cream or gvina levana, eggs, vanilla, and 1/2 cup of the sugar (and the raisins, if you use that option). Mix well.

Pour the noodle mixture into the prepared pan, and smooth the top with a spatula.

In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar. Sprinkle the cornflake mixture evenly over the top of the noodle mixture.

Bake the kugel, uncovered, in the preheated oven for 45 to 50 minutes, or until it is set, the top is golden brown, and a tester inserted in the center comes out clean.

Make It A Meal

Lots of folks think of kugel as a side dish, but it totally works at the center of a breakfast-for-dinner (also known as brinner) menu, too.